Crab Cake Burgers

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These burgers have a true crab flavor that isn't masked by fillers or strong seasoning. Serve on a bun with tartar sauce or with a lemon-juice-dressed salad of greens, sprouts and sliced peaches. This recipe works best with convenient pasteurized crabmeat, usually found in the refrigerated case near the fish counter. If you prefer lump crabmeat, cut it into small, uniform pieces.

Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side.

Note:
Panko breadcrumbs, also known as Japanese breadcrumbs or bread flakes, are coarser in texture than other dried breadcrumbs. They produce a crispy crust and are less likely to become soggy than finely ground breadcrumbs. Look for panko in the Asian food section of large supermarkets and in specialty Asian markets.

Nutritional Facts

Servings

6

Calories

141

Carbohydrates

6g

Cholesterol

83mg

Dietary Fiber

0g

Fat

6g

Monounsaturated Fat

3g

Potassium

294mg

Protein

16g

Saturated Fat

2g

Sodium

376mg

Bonus

Selenium (44% daily value)

Zinc (20% dv)

Vitamin C (15% dv).

Carbohydrate Servings

1/2

Exchanges

1/2 starch

2 very lean meat

1 fat (mono)

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